Preparation Time:15 minutes
Cook Time:45 minutes

Zucchini and Tomato Casserole

Preheat oven to 350F. Coat a square 2-quart baking dish with nonstick cooking spray. Place rice in baking dish, spreading evenly. Layer half the zucchini, tomatoes and onion on top of rice.

In a small bowl combine brown sugar, basil, pepper and salt; reserve 1 tablespoon. Sprinkle remaining brown sugar mixture over vegetables. Repeat layers of vegetables. Sprinkle with reserved brown sugar mixture and drizzle with butter.

Bake 45 minutes or until vegetables are tender. Remove from oven and let stand 5 minutes before serving.

Nutrition Facts
Serving Size 1
Amount Per Serving
Calories 73Calories from Fat 16
% Daily Value*
Total Fat 2g3%
Saturated Fat 0.96g5%
Cholesterol 4mg1%
Sodium 159mg7%
Potassium 338mg 
Total Carbohydrate 14g5%
Dietary Fiber 2g7%
Sugars 7g 
Protein 2g 
Vitamin A 12%
Vitamin C 46%
Calcium 3%
Iron 5%
Omega3 0.04g
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.